To see is to hold: Using food surface textures to communicate product healthiness

Jansson‐Boyd, Cathrine V.; Kobešćak, Mateja

doi:10.1016/j.foodqual.2019.103866

Cited by 12 publications

(12 citation statements)

References 43 publications

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“…For instance, Schuldt (2013) showed that a green rather than a red label on a candy bar (with the same calorie content) increased perceived healthiness, while Jansson-Boyd and Kobescak (2020) found that the more pronounced the texture of oat biscuits, the healthier they were perceived to be. In a similar vein, Ye et al (2020) found that products in matte packages were judged as healthier than products in glossy packages.…”

Section: Product Featuresmentioning

confidence: 99%

The perception of food products in adolescents, lay adults, and experts: A psychometric approach.

Perkovic¹,

Otterbring²,

Schärli³

et al. 2022

Journal of Experimental Psychology: Applied

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Section: Product Featuresmentioning

confidence: 99%

The perception of food products in adolescents, lay adults, and experts: A psychometric approach.

Perkovic¹,

Otterbring²,

Schärli³

et al. 2022

Journal of Experimental Psychology: Applied

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“…Consumers’ sensory perceptions are influenced by the packaging and foods’ textural, visual, and tactile properties, creating expectations for the products and thus, the likeliness of the purchase [ 41 ]. Jansson-Boyd and Kobescak [ 42 ] showed that consumers’ perception of food healthiness is influenced by visual implicit surface textures. They concluded that sweet products, such as biscuits, are more likely to be purchased if they present a less healthy appearance, being perceived as tastier [ 42 ].…”

Section: Food Texturementioning

confidence: 99%

“…Jansson-Boyd and Kobescak [ 42 ] showed that consumers’ perception of food healthiness is influenced by visual implicit surface textures. They concluded that sweet products, such as biscuits, are more likely to be purchased if they present a less healthy appearance, being perceived as tastier [ 42 ]. It was also found that the packaging design and surface patterns influence the sensory perception of ice-cream, chips, coffee, and chocolate beverages [ 43 , 44 , 45 ].…”

Section: Food Texturementioning

confidence: 99%

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Section: Product Featuresmentioning

confidence: 99%

The Perception of Food Products in Adolescents, Lay Adults, and Experts: A Psychometric Approach

Perkovic¹,

Otterbring²,

Schärli³

et al. 2021

Preprint

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With nearly 40% of global mortality attributable to dietary factors, citizens are encouraged to eat more healthily. But how do people conceptualize healthy foods—and how is this conceptualization embedded in their cognitive representations of food ecology? Adolescents, lay adults, and nutritional experts rated a large, heterogeneous set of food products on a diverse set of characteristics, and we applied the psychometric paradigm pioneered in risk-perception research to identify the dimensions structuring the cognitive representations of those foods. We then used the foods’ scores on these dimensions to predict respondents’ judgments of the healthiness of those foods. Animal-based nutrients (e.g., cholesterol, fat, protein) and naturalness levels (e.g., processing, artificial additives) were the two central dimensions structuring respondent representations of the foods. Relative to the other two groups, the adolescents’ representations were less differentiated. Perceived healthiness was determined by multiple factors, but its strongest predictor was a food’s naturalness. These structures emerged for all respondent groups, but there was a high degree of variability among the adolescents.

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To see is to hold: Using food surface textures to communicate product healthiness

Cited by 12 publications

References 43 publications

The perception of food products in adolescents, lay adults, and experts: A psychometric approach.

The perception of food products in adolescents, lay adults, and experts: A psychometric approach.

Food Texture Design by 3D Printing: A Review

The Perception of Food Products in Adolescents, Lay Adults, and Experts: A Psychometric Approach

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